Champagne Tastes®

  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipe Index
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Garden To Table

    Lemon Spinach Pasta

    Published: Sep 28, 2020 · Modified: Oct 11, 2020 · 13 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This lemon spinach pasta is made with spaghetti, lemon, and fresh spinach tossed with buttery toasted almonds and breadcrumbs.

    lemon spinach pasta in a pan and on a plate

    Fall is finally here, and it's time to bring back the dark, leafy greens!

    Kale and spinach are back in season, and I couldn't be happier about it.

    My fridge is currently packed with kale that will soon become baked kale chips (and air fryer kale chips), kale apple salads, slow cooker kale and braised kale with apple cider vinegar.

    There's also spinach in my fridge, and I plan on making spinach artichoke stuffed mushrooms and spinach mandarin orange salads.

    But guys, it's rainy today.

    Rainy days need comfort food, like this lemon spinach pasta. This pasta is a rich, comforting meal that comes together quickly.

    Follow along with my Instagram stories to see what else I make with kale and spinach!

    Looking for more pasta ideas? Try pasta con le sarde, pesto mac and cheese, and seafood macaroni and cheese.

    Can I Use Gluten-Free Pasta?

    You sure can!

    Just use your favorite gluten-free spaghetti.

    Can I Use Frozen or Canned Spinach?

    Sure!

    Neither will taste quite as... well, fresh as fresh spinach, but either would work in this recipe.

    How to Make Lemon Spinach Pasta

    Start by bringing a large pot of salted water to a boil.

    While it's heating up, toast the almonds and breadcrumbs.

    Toast the Almonds

    Melt butter in a large pan and then add the almond slivers.

    Raw almond slivers are best here, because they haven't been previously toasted.

    Cook the almonds for just a couple of minutes until they turn golden.

    Add Almonds to Melted Butter
    Add Almonds to Melted Butter
    Toast Almonds Until Golden
    Toast Almonds Until Golden

    Toast the Breadcrumbs

    Scoop the almonds out of the pan and leave the butter behind.

    Add breadcrumbs to the butter and cook until they're golden. Take the breadcrumbs out of the pan.

    Toast Breadcrumbs
    Toast Breadcrumbs

    Make the Lemon Spinach Pasta

    Next, add a little olive oil and garlic to the pan.

    When the garlic begins to sizzle, add the spinach. Drizzle the lemon juice over the spinach and cover the pan.

    Cover the pan and let the spinach begin to wilt.

    Add the Spinach
    Add the Spinach
    Wilt Spinach
    Wilt Spinach

    When the pasta is ready, move it straight into the spinach.

    Toss everything together.

    Toss Spaghetti with Spinach
    Toss Spaghetti with Spinach

    Finally, add some lemon zest and the toasted almonds and breadcrumbs.

    Toss, toss, toss!

    Serve this pasta with a little Parmesan cheese and a glass of crisp hard cider.

    Toss with Lemon Zest, Almonds + Breadcrumbs
    Toss with Lemon Zest, Almonds + Breadcrumbs
    lemon spinach pasta in a pan and on a plate
    Print Recipe Save Recipe Saved!
    5 from 8 votes

    Lemon Spinach Pasta

    This lemon spinach pasta is made with spaghetti, lemon, and fresh spinach tossed with buttery toasted almonds and breadcrumbs.
    Author: Sarah Trenalone
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Servings: 2 people
    Calories: 802kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons butter
    • ¼ cup raw almond slivers
    • ½ cup breadcrumbs (unseasoned) Use gluten-free breadcrumbs if needed
    • ½ pound spaghetti Use gluten-free spaghetti if needed
    • 1 tablespoon olive oil
    • 2 garlic cloves, diced
    • 4 ounces fresh spinach
    • 1 lemon, zested and juiced

    Instructions

    Prepare Pasta:

    • Bring a large pot of salted water to a boil.  Once the water reaches a rolling boil, add the spaghetti.
      Boil until al dente (about 6 minutes). Reserve 1 cup of pasta water, and remove pasta from the heat.

    Make the Lemon Spinach Pasta:

    • In a large shallow pan, melt the butter over medium-low heat.
      When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.
      Toast Almonds Until Golden
    • Add the breadcrumbs to the butter and cook 2-3 minutes until toasted (still on medium-low).
      Remove the breadcrumbs and set aside.
      Toast Breadcrumbs
    • Add the olive oil to the pan. Keep heat at medium-low.
      Add the garlic. When the garlic begins to sizzle, add the spinach. Squeeze the lemon juice over the spinach and cover the pan. The spinach will begin to wilt.
      Add the Spinach
    • Add the pasta to the spinach and toss to incorporate.  If the sauce seems dry, add a splash of the reserved pasta water.  (I usually add at least one splash of pasta water, sometimes two, when cooking this meal.)
      Tip: If you forgot to reserve pasta water, add a splash of white wine to the sauce instead (not tap water).
      Toss Spaghetti with Spinach
    • Add the lemon zest, along with the reserved almonds and breadcrumbs to the pasta, and toss again.
      Serve immediately, making sure to evenly distribute the almonds and spinach when serving.
      Toss with Lemon Zest, Almonds + Breadcrumbs

    Notes

    Recipe adjustment notes: This pasta does not have a sauce, instead the seasoning ingredients are meant to cling to the pasta.  Avoid adding heavy or wet additional ingredients (like onions), which will prevent the seasoning from clinging to the pasta, resulting in an under-seasoned dish.

    Nutrition

    Calories: 802kcal (40%) | Carbohydrates: 115g (38%) | Protein: 24g (48%) | Fat: 29g (45%) | Saturated Fat: 9g (56%) | Cholesterol: 31mg (10%) | Sodium: 352mg (15%) | Potassium: 792mg (23%) | Fiber: 9g (38%) | Sugar: 7g (8%) | Vitamin A: 5672IU (113%) | Vitamin C: 45mg (55%) | Calcium: 184mg (18%) | Iron: 5mg (28%)
    Tried this recipe?Leave a comment and rating below!

    More Garden To Table

    • Two bowls and pot, all full of Chicken Kale Soup with Quinoa.
      Chicken Sweet Potato Soup
    • Apple cider sangria in glasses.
      Apple Cider Sangria
    • pancakes stacked on a plate, topped with butter and syrup.
      Peanut Butter Banana Pancakes
    • Pesto pasta salad in large bowl with spoon.
      Basil Pesto Pasta Salad

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 8 votes (1 rating without comment)

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    All commentsI made this
    1. Lizzie says

      April 01, 2016 at 7:27 am

      5 stars
      This looks yummy! It's great to have some simple pasta recipes up your sleeve, and I never thought to use lemon

      Reply
    2. Megan says

      April 01, 2016 at 10:27 am

      5 stars
      I love lemon and spinach together and how much flavor they can add without a lot of work. Delicious!

      Reply
      • champagne-tastes says

        April 01, 2016 at 10:46 am

        Thanks! And me too!!

        Reply
        • Nicole says

          March 31, 2021 at 6:23 pm

          5 stars
          The first time I made this, I substituted an artisan seasoning blend blend for the lemon, and added shrimp. My hub said it was his favorite meal ever (!!). Made it again tonight, followed the recipe exactly, and it gets two big thumbs up again. LOVE how quick it is, but the bread crumbs and almonds make it seem so much more than pasta.

          Reply
          • Sarah Trenalone says

            March 31, 2021 at 6:34 pm

            That all sounds so delicious!! I'm glad you guys both loved it 😀

            Reply
    3. Erin says

      April 08, 2016 at 3:56 pm

      5 stars
      This looks great. Simple everyday ingredients that combine to make an amazing dish! I think I'd sauté some shrimp with this, too. Yum!

      Reply
      • champagne-tastes says

        April 08, 2016 at 5:08 pm

        Thanks! Shrimp would be fantastic with this!

        Reply
    4. champagne-tastes says

      October 18, 2016 at 5:26 pm

      It's tasty!!

      Reply
    5. Sean@Diversivore says

      June 19, 2017 at 2:19 pm

      5 stars
      Pasta is totally my go-to when I need to do something easy and tasty, so it's always nice to have another recipe to fall back on. Love the use of lemon here - it's such a nice way to give a bright bit of punch to pasta. I don't use spinach very often with pasta, but given that it's one of the leafy greens I can consistently get my kids to eat, I might have to give this a go!

      Reply
      • champagne-tastes says

        June 26, 2017 at 3:39 pm

        I love adding spinach to the pasta water- it cooks so perfectly that way!

        Reply
    6. Donna says

      June 19, 2017 at 10:44 pm

      5 stars
      Yum, I just love how quick and easy this is. So perfect for busy weeknights, and hot nights where you don't want to heat up the kitchen too much!! Plus lemon and garlic is my favorite pasta flavor combo, so I am sold!!

      Reply
      • champagne-tastes says

        June 26, 2017 at 3:38 pm

        Thanks! And you're right- I hate turning the oven on when it's hot outside!

        Reply
    7. Meg says

      June 21, 2017 at 11:24 am

      5 stars
      I definitely need more quick and easy recipes like this in my meal rotation!

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • langostino lobster rolls on a serving tray.
      Langostino Lobster Rolls
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2025 Champagne Tastes
    All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.